Hallow everyone today I introduce with one of Bangladeshi traditional recipe pickle. Most Bangladeshi people cannot finish their lunch without pickle. We always keep the pickle jar on our dining table. It is one of the most traditional menus in every Bangladeshi family. To prepare pickle we use different Bangladeshi fruits but mango, olive pickles are more popular.
We can buy it from shop but we cannot forget the test of our mother’s hand made pickle. It is amazing when we close our eyes and try to remember the test we can smell the flavour and can taste it. Let’s see how to make mango pickle.
Green mango pickle with panch phoran
Makes just under a large jar full
1 large green mango
3 finger or birds eye chillies, finely chopped
4 dried red chillies (or adjust to your own tastes – I added 3 and wished I had added more)
1tsp turmeric powder
2 1/2 tsp salt
1/2 tsp asafoetida (hing) powder
2tsp sugar
2tsp white wine vinegar (though feel free to use what you have to hand)
3tbsp groundnut oil plus more to top up the jar of pickle
Panch phoran
1tbsp mustard seeds
1tbsp cumin seeds
1tbsp fennel seeds
1/2tbsp nigella seeds
1/2tbsp fenugreek seeds
You will also need a sterilised glass jar to keep your pickle in (I did this by getting a jar and sticking it in the dishwasher to clean)
1. Chop up the mango into 2-3cm pieces and place in a bowl. Toss with the turmeric and salt and leave for four hours
2. Whilst the mango is sitting, toast all of the panch poran spices (using the full quantities above), plus the dry red chillies in a small frying pan until slightly darkened and fragrant. Take off the heat, leave to cool. Once cool, grind them all up in a spice grinder or a pestle and mortar until you have a coarse powder.
3. Heat the 3tbsp oil in a frying pan. When hot, add the mango and stir fry over a medium heat for 3-4 minutes. Take off the heat, and add the asafoetida, sugar, chillies, vinegar and panch poran and toss well.
4. Once fully combined, pour into your glass jar. Top up with more oil until all the contents are just covered. Replace the lid, and leave in a sunny spot for 4-5 days. It should be ready to eat after this time, but the flavour will continue to deepen and hopefully only get better.
